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Sunday, April 03, 2011

GRILLED FISH IN BANANA LEAF / PAIS IKAN KEMBUNG





Grilled Fish in banana leaf is a traditional way of grilling fish. Fish is marinated with sambal or paste, wrapped in banana leaf and grilled on charcoal. This enhances the aroma of fish. There are variations of topping and you can use any fish you like. The most common fish used are stingray,kembung and gelama. Sorry!!! mine was a bad grilling, I'll almost burnt my fish, ideally the sambal should coated the fish. If you wish to try grilling fish the Malaysian way here are the simple recipe you can follow. Well there's no need to use charcoal if you don't have any. I used the normal skillet.
INGREDIENTS
6 pieces ikan kembung / 6 ekor ikan kembung
Sufficient banana leave/ Daun pisang secukupnya
1/2 cup tamarind / 1/2 cawan asam jawa
1 tsp chicken bouillon / 1 sdt pati ayam
sugar and salts to taste /garam dan gula secukup rasa
2 turmeric leave slice thinly / 2 helai daun kunyit dihiris halus-halus
For the Topping
30 dried chilies - soaked / 30 tangkai cili kering rendam
1 large onion / 1 biji bawang besar
3 cloves garlic / 3 ulas bawang putih
1" shrimp paste / 1" belacan

Grind all the ingredients into wet paste / Kisar semua bahan sehingga menjadi pes basah.

To assemble the Fish

  1. Mix chili paste with tamarind, sugar, salts and turmeric leave. Mix well./ Campurkan pes cili, gula, gula, garam, asam jawa dan daun kunyit. Gaul rata. - Asam jawa digaul begitu aje dengan biji-bijinya sekali tak perlu perah.
  2. Place 2 fishes on the banana leave and covered with the chili paste.
  3. Seal with tooth pick at both end of the banana leave. Fishes are ready to be grilled. / Letakkan dua ekor ikan dalam daun pisang. Lumurkan sambal, tutup daun pisang dengan pencungkil lidi dan ikan sedia dibakar.


* This recipe do not require any condiments the chili paste is more then enough./ Resipi ini tidak memerlukan sambal pencicah kerana sambal yang menyaluti ikan sudah memadai.

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Ini adalah resipi pais ikan favorite saya. Selalu membuatnya ketika musim ikan kembung. Cili digaulkan dengan asam jawa dan daun kunyit dan dilumur ke atas ikan lalu dibakar. Menariknya resipi ini asam jawa tidak diperah tetapi digaulkan terus dengan cili, ini mengekalkan kemasaman pada ikan. Daun kunyit menambahkan lagi aroma ikan. Resipi ini tidak memerlukan sambal mencicah kerana sambal yang dilumur pada ikan sudah mencukupi. memang sedap makan begitu aje dengan nasi.
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Next Post - Paku Rawan Goreng Belacan



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3 comments:

Bee said...

aduhhhh kak, sedap nih!!!!!

Christopher Loi said...
This comment has been removed by the author.
Christopher Loi said...

This recipe looks so good that I am adding it to my Christmas menu for my family and friends as some do not eat Turkey and Lamb!! Tnks Christopher Loi

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